This old fashioned recipe is a good way to eat them. As it bakes, the top becomes a sponge cake and the bottom forms a rich, creamy pudding.
Lemon Pudding (from 1980 edition of The Fannie Farmer Cookbook)
4 tablespoons butter
1 3/4 cups sugar
2 cups milk
3 tabespoons flour
2/3 cup fresh lemon juice
Beat the butter and sugar. Separate the eggs and add the egg yolks. Beat in the flour and then add the milk and lemon juice. In a separate bowl, beat the eggs until they form stiff peaks. Fold the egg whites into the lemon mixture. Pour into a 3 quart baking dish. Put that dish into a bigger dish and fill it halfway up with water (the fancy term for this is a bain marie). Bake 350 degrees for 1 hour. Serve chilled.
What Did You Bake Today?